Spring Vegetable Broth Bowl

Do I always eat for the season?

Usually. But I must admit that I do eat ice cream all winter long. And soup? For me, it’s year round, too. Now, it’s what I put into my soup that will change with the seasons. My new craze is broth bowls! I just love them. I think it’s because you are able to customize them so much. Just think of all the ethnicities that can influence how you make your broth bowl. Lots of amazing flavor combinations to be had!

But spring is inspiring this particular broth bowl. You see, here in D.C., we’ve had the rainiest month of May. And these classic spring vegetables, bathed in a rich and flavorful vegetable broth has been a welcomed comfort.

There are a few key elements in making a fabulous broth bowl. The child in me likes a special little surprise inside. It could be a pasta, or dumplings, or a nest of noodles. I purchased a variety of fresh, handmade raviolis from Whole Foods for my special treat.

So the four elements to a perfect broth bowl?

Include your favorite seasonal veggies.

Tuck a little surprise in the center.

Make sure your broth is rich and slurpable.

Have just enough of these elements so that it leaves you wanting more!

Here, I’ve included all my favorite, fresh spring veggies. Carrots, peas, broccoli, spinach, mushrooms and radishes. I place them separately into my bowl, and then ladle the broth over them, to keep them from wilting too quickly.

In the center of my bowl, my special treat. Three cheese and mushroom filled ravioli! Perfect for the theme of this vegetable soup!

And then there’s that amazing, rich, flavorful vegetable broth! I started out with my standard Easy Fresh Vegetable Stock. And I enhanced it with more spring onions, garlic, coriander, ginger and honey.

SLURPABLE!

I like to eat my veggies first, ditch the spoon, and drink from the bowl! I can’t help myself!

And sure enough, as soon as I was done practically licking the bowl, I wanted more!!! And I regretted not making a double batch!

It has been raining here in PA for what seems like weeks, Anne. Although salad season is upon us, the soup is still on around here. As a matter of fact, I’ve got stock a “brewing” on the back burner “as we speak.”

Yes, the only way right now to really appreciate the fact that it is indeed Spring is by treating yourself to a colorful Spring Vegetable Broth Bowl. It sure looks comforting and I love the surprise ravioli!

We eat soups throughout the year, too. Although more chilled soups when it’s warm. But a brothy soup? They’re perfect at this time of the year! So much fresh garden stuff to include. Yours looks terrific — thanks!John/Kitchen Riffs recently posted…Cauliflower Potato-Style Salad